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Title: Al's Seafood Bisque - From Al's Soup Kitchen Nyc
Serves: 6

Ingredients:

2.00	c	Dry white wine
1.00		Bay leaf
1.00		Onion, roughly chopped
1.00	cl	Garlic
2.00		Ribs celery
1.00		Lobster (1- 1 1/2 lb)
12.00	md	Shrimp in the shell
24.00		Mussels, well scrubbed
12.00		Sea scallops
4.00	c	Heavy whipping cream
1.00	c	Milk
1.00	ts	Dried thyme
1.00	tb	Minced fresh parsley
0.25	ts	Dried rosemary
1.00	c	Fresh spinach, chopped
0.50	c	Grated carrot
		Salt & pepper to taste
0.50	ts	Fresh lemon juice

Instructions:
1.
Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat.
Bring to a boil.
Add the lobster, cover the pot and steam for 10 minutes.
Remove the lobster.
2.
Add the shrimp, cover the pot, and steam for 5 minutes.
Remove the shrimp with tongs.
3.
Add the mussels, cover the pot and steam until they open, about 5 minutes.
Remove the mussels with tongs, extract the meat, and discard the shells.
Discard any that do not open.
4.
Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops.
Cover the pot and steam for 3 minutes.
Remove the scallops with tongs.
5.
Extract the lobster meat, reserving the shells.
Peel and devein the shrimp, reserving the shells.
Chop the meats into bite-sized portions; cover and set aside.
6.
Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes.
Strain the broth and return to the pan.
7.
Bring the broth to a simmer over low heat.
Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes.
Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach.
Season with salt and pepper, and stir in the lemon juice.
Serve hot.